Creamy Tomato Pappardelle Pasta with Italian Sausage and Peppers
Yes, I know, this recipe has an incredibly long name. But you'll forgive that after you try it. And Holy Buckets, you guys, it's even better the next day.
1 pound Pappardelle Pasta
1 tablespoon Olive Oil
5 Italian Sausages
1 Onion (diced)
2 cloves Garlic
10-12 Mini Sweet Peppers (sliced)
28oz Diced Tomatoes (fire-roasted is good, but not required)
Splash of Heavy Cream (optional but SOOO yummy)
Salt and Pepper to season
Sliced Basil for garnish (optional)
Heat large (and I do mean large, you'll be tossing the pasta in this too) skillet to medium-high heat.
Add in olive oil and Italian sausage.
Cook 3-4 minutes on all 4 sides of the sausage.
Once it's browned on all sides, remove from pan and let cool.
Add onion to pan.
Stir and saute for 4-5 minutes until slightly caramelized.
Add in garlic and mini bell peppers.
Sautee 2-3 minutes.
Season with Salt and Pepper.
Add in tomatoes, stir, and let simmer for 8-10 minutes.
In the meantime, bring a large pot of water to boil.
Add in pappardelle and cook till al dente, about 11-13 minutes.
Drain pasta and set aside.
Slice Italian sausage and place in pepper tomato sauce.
Stir to combine.
Add the splash of cream, just enough to pink the sauce.
Add pappardelle pasta to the pan, and toss to coat.
Garnish with fresh basil and/or shaved parmesan cheese if desired. Enjoy!